Chorizo and Jalapeno Quesadillas
This is one of my favorite recipes lately. The chorizo sausage and roasted jalapenos blend perfectly with the red chili sauce. I could (and have been) eating these every day!! They also reheat very well in just a couple of minutes. You can ease up on the jalapenos if you don't like the food so spicy, but I wouldn't...
"This looks and sounds so good, I love spicey mexican food, my sis and I ran a mexican cafe in Florida in the early 90's. This quesadilla is right on, I thnk we cook similar, if I had a medal I would give you one, you are first on my list for next month. Keep those great recipes coming."- zbigeater
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|8 largeflour tortillas|
|16 oz.Chorizo sausage; thinly sliced|
|8 tbsColorado red chili sauce|
|8 largejalapenos; roasted, skinned, seeded|
|2 mediumyellow onions; chopped|
|1 tblsvegetable oil; extra for tortillas|
|12 oz.White cheddar cheese; grated|
|4 oz.Fresh Gouda cheese; grated|
|2 tblsfresh cilantro; chopped|
Chorizo and Jalapeno Quesadillas Preparation
Roast the jalapenos over the flame on your oven (or under the broiler) until the skin is blackened, but the peppers aren't burned. Transfer them to a sealable container or a Ziploc bag and let rest for about 15 minutes.
Next, slice the Chorizo, then chop the onions into thin strips. In a heavy skillet, cook the sausage, onions, cumin in the tbls of oil over medium heat until onions are translucent, about 3-4 minutes.
Grate the cheese and mix thoroughly, then put in a covered container and keep in the refrigerator so as it doesn't get gummy.
Remove the jalapenos from the container, peel the skin off with your fingers, keep a bowl of water handy for rinsing the blackened skin from your fingers. DO NOT skin the peppers under running water as this washes the tasty oils and the roasted flavor from the pepper. Slice into thin strips and set aside.
Assemble the quesadillas by laying out 4 tortillas and coat with 2 tbls of the red chili sauce (another recipe). Spread the chorizo sausage evenly over the tortillas followed by the cheese and the jalapeno strips. Sprinkle with 1/2 tbls chopped cilantro per tortilla.
In the heavy skillet, drizzle a small amount of oil then warm over medium heat until hot. Transfer the quesadilla to the skillet and place another tortilla on top of it, very lightly brushing it with vegetable oil. Cook until golden brown, about 3-4 minutes. Carefully flip the quesadilla, (I like to place a large plate on top of the quesadilla and then quickly invert the skillet...careful!). Repeat with each until finished. Serve with your favorite salsa, sour cream or just as they are. Enjoy!!!
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